Rib eye. My very favorite steak of all time. It's beloved over the entire world and every culture puts a different spin on it. In the Philippines, they marinate it in lemon juice, soy sauce, brown sugar and garlic.....and then it gets a quick spin over hot charcoal.
1/4 cup lemon juice plus wedges for serving
1/4 cup soy sauce
2 teaspoons brown sugar
3 garlic cloves, coarsely chopped
2 well-marbled ribeye steaks, 1-1/2 inches thick
- Make the marinade: In a medium bowl, stir together lemon juice, soy sauce, brown sugar and garlic. Place steaks in a ziplock bag, add marinade, lock bag and refrigerate for 4 hours.
- Prepare a grill for direct cooking over high heat.
- Remove steaks from bag and pat dry with paper towel. Place steaks over hot coals and grill (with cover on ) for 5 minutes. Then flip steaks and grill (with cover on) for 5 minutes more.
- Remove steaks from grill, tent with foil and let them rest for 5 minutes. Then serve.
Wine pairing: Zinfandel
|Grogs and Goldie, 1956|